Cultural Meal Planning Case Studies Example
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The dietary requirements for a 42-year-old man diagnosed with diabetes and hypertension were determined using the Mini-Nutritional Assessment (MNA). He has an somewhat active lifestyle as a sales representative primarily in the field. With a BMI of 27.3, he requires a reduced caloric intake to encourage weight loss. His preferences are Hispanic recipes.
Daily caloric requirements are approximately 2500 calories daily; in order to encourage weight loss, calories should be between 2000 and 2200 daily. The guidelines for the DASH diet are incorporated into the menus to address high blood pressure. In addition, suggestions for menu planning were taken from the American Diabetic Association due to his diabetic condition.
Recommendations for a diabetic diet are similar to those for a hypertensive diet. The American Diabetes Associations recommends a daily carbohydrate intake for male diabetics as between 135 and 180 grams for the three basic meals along with up to 60 to 90 grams of extra carbohydrates for snacks.
Foods that work to lower blood pressure are lower in sodium and high in potassium, magnesium, and calcium. In general, most foods contain all the sodium required, so it is recommended that no salt be added to food. In addition, the labels on prepared foods should be watched to obtain “No Salt Added” or “Low Sodium” content. It is best to eat fresh foods to keep sodium levels down.
Calories: 2000-2200 Cholesterol: 300 mg Total fat: 65 g
Sodium: < 2300 mg Saturated fat: 22 g Total Carbohydrate: 135-270 g
Trans fat: 0 g Dietary fiber: 38 g Monounsaturated fat: 22-55 g
Sugars: 36 g Potassium: <4000 mg Protein: 56 g
Calcium: 1000 mg Magnesium: 420 mg
Part 2.Breakfast: 1 store-bought (commercial) whole-wheat bagel with 2 tablespoons peanut butter (no salt added), 1 medium orange, 1 cup fat-free milk, decaffeinated coffee
Lunch: Spinach salad made with 4 cups of fresh spinach leaves, 1 sliced pear, 1/2 cup canned mandarin orange sections, 3 cup slivered almonds, and 2 tablespoons red wine vinaigrette dressing. Eat with 12 reduced-sodium wheat crackers and 1 cup fat-free milk
Dinner: Herb-crusted baked cod, 3 ounces cooked (about 4 ounces raw), 1/2 cup brown rice pilaf with vegetables (peppers, broccoli, carrots, etc), 1/2 cup steamed fresh green beans, 1 small sourdough roll, 2 teaspoons olive oil, 1 cup fresh berries with chopped mint, herbal iced tea
Snack: (to be eaten once anytime during the day) 1 cup fat-free, low-calorie yogurt, 2 sugar-free cookies (NOTE: Read labels closely for nutritional content of sugar-free products. Sugar content may be 0, but carbohydrates may be high)
For hydration during the day, it is recommended to keep large amounts of unsweetened ice tea or water on hand. Sugar-free flavoring can be added to the tea or water.
Nutritional Analysis of the entire day:
Calories: 2015 Cholesterol: 70 mg Total fat: 70 g
Sodium: 1607 mg Saturated fat: 10 g Total Carbohydrate: 267 g
Trans fat: 0 g Dietary fiber: 39 g Monounsaturated fat: 25 g
Sugars: 70 g Potassium: 3274 mg Protein: 90 g
Calcium: 1298 mg Magnesium: 394 mg
Nutritional Analysis of the entire day compared with Nutritional Guidelines:
Calories: within range Cholesterol: < recommended
Total fat: slightly over Saturated fat: < recommended
Sodium: < recommended Total Carbohydrate: within range
Trans fat: within range Monounsaturated fat: within range
Dietary fiber: slightly higher than recommended (good)
Sugars: 34 g too high/can cut back or change snack
Protein: slightly high (good) Potassium: within range
Calcium: slightly high/ may have contributed to higher sugar
Magnesium: slightly low
American Diabetes Association. (2015). Carbohydrate Counting. Retrieved 23 April 2015, from http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/carbohydrate-counting.html
Mayoclinic.org. (2015). Sample menus for the DASH diet - Mayo Clinic. Retrieved 23 April 2015, from http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/dash-diet/art-20047110
Queensland Government. (2009). Validated Nutrition Assessment Tools: Comparison Guide.
Queensland Health Dietitians. Retrieved 7 April 2015, from
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